Kinetika perubahan asam fitat pada tempe selama proses pemanasan
Suwarto, Abdi Tunggal Cahyo
Ahza, Adil Basuki
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Tempe is Indonesian traditional fermented food which is made from soybean. Despite its high nutrition value, tempe which is produced from soybean, contains phytic acid. This research is aimed at to study the kinetics of tempe phytic acid degradation during thermal process using Arrhenius method. Tempe paste was prepared by blendering ( ratio of 1:1 (w/v) tempe:water), and then treated by three different heating temperatures and five different heating time (70. 80 and 90oC for a 0, 25, 50, 75, and 100 minutes). Degradation of phytic acid content in tempe due to the heating process was order one reaction with ko value of 2.15 x 10-3 min-1, Ea value of -501 cal / mol, and the k value of 2.15 x 10-3. e755, 6 (1 / T).